Found 17 recipes for: cym-100
This yogurt recipe uses a purchased culture to produce a delicious yogurt. Remember yogurt cultures differ depending on variety, so the end results
in taste and consistency can also vary.
Use this recipe when fermenting with a store-bought yogurt or a
homemade yogurt from a reusable-culture batch.
If you are sensitive to cow’s milk, goat’s milk can be a great alternative.
With this recipe you can still enjoy yogurt even if you do not eat dairy
or are on a vegan diet.
A simple and delicious flavor made with ingredients
you probably have on hand.
A great way to use fresh blueberries. The sweet fruit and tangy
yogurt pair well together.
Nutty and sweet, this yogurt is also delicious as a frozen yogurt or a popsicle.
Adapted from one of our favorite New York Times recipes, this accompanied by homemade yogurt is a great way to start the day.
This aromatic dish highlights yogurt’s versatility as a marinade.
Serve this Greek-inspired dish alongside our Tzatziki.
This dip makes a great addition to any crudités platter. Feel free to swap the herbs for whatever you have on hand.
This classic Indian condiment is incredibly versatile; use as a dip for flatbreads, a cooling agent alongside spicy dishes, or as a sauce for kebabs.
The Greek cousin of raita, this sauce benefits from time in the refrigerator
so the flavors can develop. For a thicker consistency, drain the yogurt
in the refrigerator overnight.
The combination of sweet and savory is what makes this
tangy dessert a real standout.